Cut the fish into even cubes. Thread them onto skewers alternating with pieces of the roasted red pepper. Brush the fish with lemon juice, then drizzle with the olive oil. Sprinkle with the thyme.

Heat the grill or a grill pan until it's hot. Place the skewers on the grill, leaving them just until they're willing to release from the grill. Grill on all four sides. By the time you've done that they fish should be done.

Serve the skewers as-is, or remove the fish from the skewers and serve plated. If you like, drizzle with additional lemon juice and sprinkle with more thyme before serving.

Grilled Halibut and Salmon SoupThe bacon fat adds flavor, but if you don't have any, use any neutral oil.

Cookbook author and food writer for Serious Eats, Whisk Magazine, and the Left Hand Valley Courier, among others. Columnist at American Recycler. Blogger at www.cookistry.com and reviews.cookistry.com.